Optional Extras

Instructions

Note that this recipe was made for a small two quart casserole dish. See NOTES if making a larger casserole.

Preheat oven to 390°F (200°C).

Chop cauliflower into florets and steam in a steamer for 5 -7 minutes until cauliflower is tender. Alternatively, cauliflower can be boiled in a pot for 5-7 minutes. Toss cauliflower and leeks together and place in casserole dish.

Prepare garlic cashew sauce by blending all sauce ingredients in a food processor or blender until smooth.

Pour sauce of cauliflower and leeks until well covered. The sauce will thicken while baking.

Place casserole dish in oven and bake for 40 minutes until sauce has thickened and leeks have softened and wilted.

Recipe Notes

1.) This recipe was made for a 2 quart (1.9L) casserole dish. Feel free to double or triple the recipe if needed but be aware that the baking time may vary slightly. When doubling the recipe add roughly 10 minutes extra baking time. If tripling around 15 to 20 minutes.2.) Feel free to play around with the flavors and ingredients. Add some steamed potatoes, red onion, or even add a teaspoon of dijon mustard to the sauce for a little extra something.

Nutrition Facts

Vegan Cauliflower Leek Casserole

Amount Per Serving (1 /4 of Casserole)

Calories 320Calories from Fat 183

% Daily Value*

Fat 20.3g31%

Saturated Fat 4g25%

Sodium 485mg21%

Carbohydrates 28.9g10%

Fiber 5.7g24%

Sugar 6g7%

Protein 11.7g23%

* Percent Daily Values are based on a 2000 calorie diet.

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